Black Pepper & Fig Bread
Packed with sweet sticky figs and fiery black pepper, this bread was made for a (vegan of course) cheese board!
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You will need:
650g strong white flour (I used wholemeal spelt flour)
2 tsp cracked black pepper
2 tsp salt
7g instant yeast
2 tbsp olive oil
435ml warm water
350g dried figs, roughly chopped
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First mix together the flour, pepper, salt and yeast. Stir in the olive oil and warm water to form a dough. Turn out onto a floured surface and knead for 10 mins until smooth.
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Leave to prove for an hour, it should have doubled in size. Gently knead in the chopped figs, shape into a ball and place on a floured baking tray. Use a knife to add a couple of slashes to the top and leave for a further 10 minutes. I scattered over some chopped walnuts then baked for 45 mins 180c.
Serve with salads and cheese to welcome in the May weather!
Recipe by Chef Annabell at the Seasons Kitchen in Forest Row.
